Steve's high-protein, high-fiber, low-carb bread

I've enjoyed baking bread for twenty years, and expected to really miss
it when we started low-carbing in April 2003. As soon as we got
past the two-week "induction" phase, I started experimenting with
ingredients, and after much trial and error, came up with the
following, which

tastes good, not at all like sawdust

slices well: if you wish, you can slice it as thin as 1/3"
without it falling apart

has a reasonable bread texture, albeit a little spongier than
you're expecting, and

did I mention, tastes good?

So here we go. The following makes 4 loaves, each a little under
a pound and a half: I usually freeze one loaf's worth of dough for
pizza, freeze one of the baked loaves, and eat the other two over the
course of a week. Feel free to scale this down.

Ingredients

4 cups water

1-4 Tbsp. honey, molasses, maple syrup, etc. (Artificial
sweetener won't work, but this is a tiny amount of sugar in 4 loaves of
bread, and the yeast will eat most of it before you do anyway.)

1-2 packets dried yeast. (I plan to try this with an
ongoing yeast culture, but haven't done that experiment yet.)